Strawberry Rhubarb Sour Cream Pie With Crumb Topping

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Total Time
1hr 5mins
20 mins
45 mins

A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery

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  1. Set oven to 425 degrees F (will reduce heat later).
  2. Make certain that oven rack is set to lowest position.
  3. In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
  4. Spoon into prepared pie shell.
  5. In a small bowl mix together the flour and brown sugar.
  6. Cut in the cold butter until crumbly.
  7. Sprinkle on top of the fruit mixture in the pie shell.
  8. Place the pie plate onto a baking sheet to catch spills.
  9. Bake for 15 minutes.
  10. Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
  11. Best served warm with ice cream.